New Recipes for a New Year

Sunday, June 12, 2011

Haricots Verts with Feta


1 1/2 pounds Haricots Verts (green beans-buy the very thin beans)
1 small red onion, minced
4 ounces feta cheese crumbled (1 cup)
Summer is here!
1/2 cup slivered almonds

Lemon Vinaigrette
3 TBS fresh lemon juice
3 TBS white wine vinegar
1 TBS Dijon mustard
1/2 tsp sugar
1/2 cup olive oil
1/4 tsp salt
freshly ground pepper


Lemon Vinaigrette:  Whisk lemon juice, vinegar, mustard, and sugar until combined.  Add olive oil in a thin stream, whisking continuously until blended.  Season with salt and pepper.  Set aside.

Boil 3 quarts water.  Plunge green beans into boiling salted water.  Cook 3 minutes.  Drain and rinse with ice water.  Pat dry.  Cover and chill thoroughly.

Transfer beans to a shallow serving bowl, add onion, and toss with 1/2 cup vinaigrette, adding more if desired.  Sprinkle with feta and almonds on top  Serve chilled.